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home > recipes > appetizers > black and tan onion rings
from Yardley, PA Black and Tan Onion Rings Despite the title, this recipe contains no alcohol. I created this recipe one day and pretty much improvised. I'll try to supply a recipe with beer another day. In any case, the reason for the title is the texture. This recipe yields onion rings that are crispy and tasty on the outside and tender on the inside. According to me the best results of this recipe are the texture of the product and the fact that these rings don't taste as fatty as most other varieties. And, with the ingredients I'm using here, I'm convinced that this is a low-fat version. Honestly, these are the best onion rings I have ever had. If you've seen other recipes for onion rings, you'll probably notice the absence of buttermilk and the presense of chicken or vegetable stock here. I did this because I simply had no buttermilk at the time and instead of using a bland ingredient or another ingredient that would yield more fat content, I opted for the stock. Hey, sodium isn't a vice for me right now so why not? Ingredients 2 large sweet onions (i.e. Vidalia, Mayan, etc.) *2 cups all-purpose flour *1 1/2 cups chicken or vegetable stock (maybe more, see note below) 1 T salt (optional) 2+ tsp paprika 1/4+ tsp cayenne pepper 2 dried ancho peppers, flaked (or use your favorite chili pepper) Vegetable oil (for frying) Cut onions into 1/4-inch slices and separate concentric rings. Set aside. Mix flour, salt (optionally), paprika, cayenne pepper, and the pepper flakes. Add stock until mixture takes on a batter consistency -- see note below. Pour oil into heavy saucepan, wok, or deep fryer to a depth of 2 to 3 inches. Heat to 350F. Preferably with tongs, coat each ring individually until completely covered with batter. In batches, place rings into the oil until batter takes on various shades of medium and dark brown. Remove rings from oil and place on dioxin-free paper towel to absorb the excess oil. Serves about 8. * I'm not sure exactly how much stock to use here but start with the recommended 1 1/2 cups and add flour and stock intermittently until a batter texture is achieved.

Black and Tan Onion Rings


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keyword: black
keyword: onion
keyword: rings
recipes for appetizers
recipes by dave
Email Address:
(posted November 6, 1999)

from Yardley, PA

Black and Tan
Onion Rings

Despite the title, this recipe contains no
alcohol. I created this recipe
one day and pretty much improvised. I'll try to supply a recipe with
beer
another day. In any case, the reason for the title is the
texture. This
recipe yields
onion rings that are crispy and tasty on the outside and
tender on the inside. According to me the best results of this recipe are
the
texture of the product and the fact that these rings don't taste as
fatty as most other varieties. And, with the ingredients I'm using here,
I'm convinced that this is a low-
fat version. Honestly, these are the best
onion rings I have ever had.

If you've seen other recipes for
onion rings, you'll probably notice the
absence of
buttermilk and the presense of chicken or vegetable stock here.
I did this because I simply had no
buttermilk at the time and instead of
using a bland ingredient or another ingredient that would
yield more fat
content, I opted for the
stock. Hey, sodium isn't a vice for me right now
so why not?

Ingredients
2 large
sweet onions (i.e. Vidalia, Mayan, etc.)
*2 cups
all-purpose
flour
*1 1/2 cups
chicken or vegetable stock (maybe more, see note below)
1 T
salt (optional)
2+ tsp
paprika
1/4+ tsp
cayenne pepper
2 dried ancho peppers, flaked (or use your favorite chili pepper)
Vegetable oil (for frying)

Cut onions into 1/4-inch slices and separate concentric rings. Set aside.

Mix
flour, salt (optionally), paprika, cayenne pepper, and the pepper flakes. Add stock until
mixture takes on a
batter consistency -- see note below.

Pour oil into
heavy saucepan, wok, or deep fryer to a depth of 2 to 3 inches. Heat to 350F.
Preferably with tongs,
coat each ring individually until completely covered with
batter.

In batches, place rings into the oil until
batter takes on various shades of medium and
dark
brown. Remove rings from oil and place on dioxin-free paper towel to absorb the excess
oil. Serves about 8.

* I'm not sure exactly how much
stock to use here but start with the recommended 1 1/2 cups
and add
flour and stock intermittently until a batter texture is achieved.



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